Food & Drink

July 7, 2014

New Zealand wines and culinary awards Food Brief

When: 6-7:30 p.m.Thursday

Where: Eckert's Country Store, 951 S. Green Mount Road, Belleville

Cost: $30

Reservations: Required to 618-233-0513 or

Features: Join Glenn Boeker as he highlights his favorite vineyards and views from a recent visit to New Zealand.

Fresh from the Farm

What: Kids cooking class (ages 5-12)

When: 1-3 p.m. Saturday and July 18


What: Mommy & Me Cooking Class (ages2-5)

When: 9:30-11 a.m. Saturday and July 18

Where: Eckert's Country Store, 951 S. Green Mount Road, Belleville

Cost: $20/child for Kids Cooking and $15/child Mommy & Me; parents free

Reservations: Required to 618-233-0513 or

Features: Kids and parents will take a wagon ride through the peach orchard and new pick-your-own vegetable garden. Then, back in the classroom, kids will learn how to make fun, delicious recipes using fresh produce, inlcuding Fresh Peach and Fruit Galettes, BLT Pasta, Ranch Dressing in a Ball Jar and Bread Bites.

Culinary kudos

Sauce magazine came out with its list of Readers' Choice winners for 2014. Those from the metro-east include:

Favorite Chef: Ed Heath of Cleveland-Heath restaurant in Edwardsville. Honorable mention to Josh Galliano, executive chef of The Libertine, Clayton. He lives in Okawville.

Favorite New Restaurant: The Libertine with Galliano at the helm.

Favorite Cheap Eats: Fast Eddie's Bon Air, Alton; a perennial winner.

Favorite Cupcake: The Cup, with a location in Edwardsville.

Favorite Seafood: Farmhaus in St. Louis, with Kevin Willman, of Greenville.

Favorite Beer List: Global Brew Tap House & Lounge, Edwardsville and O'Fallon

Favorite Sports Bar: Mike Shannon's Steaks and Seafood, with a location in Edwardsville

Favorite Cake/Pastries shop: Brevan's Patisserie in Ewardsville takes second place, a great feat considering Dan and Amy Maddox just opened the bakery at the beginning of the year.

Favorite Kitchenware Store: Second place goes to the Chef Shoppe in Edwardsville.

Favorite Wine Shop: Second place to Bin 51 Wine & Spirits in Edwardsville.

The trick to parchment paper

Q: My cracker recipe calls for rolling the dough thinly between two sheets of parchment paper. When I try it, the parchment slips all over the counter. How can I hold it in place?

A: Parchment paper or plastic wrap can both help you roll out a thin dough without adding flour. To keep it in place, try the old kitchen trick of spreading out a thin dish towel, then place the paper on top.

Make sure you use natural parchment that isn't coated with silicone. It isn't as slick as white Kathleen Purvis, food editor, Charlotte observer

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